Cut down in the field

The individual stalk of wheat (comprised of its kernels) is uprooted from the soil that has been its means of nourishment and growth. This is a period of loss and of waiting (transition). The kernels are still on the stalk and the stalk is still in the field but it is not rooted and no longer draws its sustenance from the soil.

Tied into a bundle

The stalks of grain that have been uprooted and thrown on the ground are now gathered together and tied into bundles. This is a change in its environment and in its relationship to others through being forced into close proximity with other nearby stalks. It has not yet been taken out of the field or entirely away from familiar surroundings and it is only with the stalks which had been growing close by.

Taken from the field

The bundles of grain are taken from the field by oxcart and transported to the threshing floor. This is a time of loss (as the field is never seen again) and a time of transition. There is a complete change of environment and relationship. The bundles are untied at the threshing floor and scattered on the ground, being mixed together with other stalks regardless of which bundle they had been in or from what part of the field they had been growing.

Threshing

The threshing floor is a circular area of hard packed dirt or stone, usually situated on the top of a windy hill. The stalks of grain that were thrown on the floor are now either trampled under the feet of men or of oxen, are beaten with shovels, or a heavy stone sledge is dragged over them. The stalks are now broken into smaller pieces but the kernels are still attached to the stalk. This is a form of loss. The kernel of grain has already lost its root system, (its security and sustenance). Now it loses most of the stalk to which the kernels have been attached.

Winnowing

After the grain has been threshed it is piled in the center of the threshing floor. The winnower takes a shovel or a Winnowing fork and thrusts it into the pile of grain. Then he lifts it up and throws it into the air repeatedly, during a strong wind. The kernel is torn away from the stalk by the wind and the stalk falls to the ground a short distance away. It is later gathered up and used to fire the ovens that bake the bread. The chaff is torn away from the kernel and completely blown away and never seen again. The kernel then falls to the ground at the feet of the winnower. The process of loss has intensified! The kernel of grain has already lost its own root system, its place in the field, and has been taken to a new place. Now it loses the stalk and chaff to which it was so closely attached and it is in a pile with many other unknown kernels. But it now lies at the feet of the winnower and it is whole grain. It can be sifted to remove any impurities, cleansed by washing and then offered as a whole grain offering; an offering that is acceptable to God. However in order to become showbread it must first go through the processes of change as well as loss.

Crushing

The kernels are crushed between increasingly heavy weights. This is done in order to break down the kernels so that they can be changed into flour. The process of loss ceases and now the process of change begins. The crushed kernels can be offered to God as a crushed grain offering, either baked or in a natural state.

Grinding

The crushed grain is now taken to the mill and it is ground between mill stones to produce a coarse flour. The process of change is producing a new product. The kernels of grain are now being changed into flour! Kernels can be offered as a whole grain, crushed grain or ground up grain offering but only flour can be used to become a loaf of showbread! The kernels can be offered as a ground grain offering just as it is, or continue to go through the further necessary changes to become fine flour that can be used to make bread.

Washing, sifting and fine grinding

The crushed and ground kernels are alternately washed and sifted through increasingly smaller screens and then ground in small amounts with a mortar and pestle. This process of purification produces the finest, purest flour possible and it can now be offered as such or be used to make showbread.

Mixing

The fine flour is now mixed together with oil and salt to cause cohesion to commence so that the pieces of flour are bonded together into a lump that can be shaped and formed into a loaf of bread. Salt is a savoring and a purifying agent and is a preservative. It also is a means of gauging how much the dough will rise. Salt will keep the dough from rising more than is necessary. The process of change has again intensified! The kernels had already changed into flour and now the flour has changed into bread dough. The kernels of grain were changed into flour through experiencing loss and the flour is now changed into bread dough by being mixed together with oil and salt.

Shaping, marking and baking

The bread dough is formed by the baker into loaves, which are "scored" or marked with the bakers name. They are then rubbed with oil and put into the oven to be baked. They are baked for a set period of time and at a set temperature. (the stalks are used to fire the oven) This produces showbread, which is taken to the Temple and is placed on the Table of Showbread in the Holy Place. (literally it is "The Table of His Presence" and "The Loaves of Presentation") Being "presented" involves being "placed" or "arranged" on the Table of Showbread in a certain manner. (in a particular place and way, for a certain length of time and for a particular reason).  

THE KERNELS OF GRAIN FROM THE FIELD
HAVE COMPLETED THE PROCESS OF TRANSFORMATION
AND ARE SHOWBREAD IN THE HOLY PLACE